trish Recipe Reviews (Pg. 1) - (13427208)

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Chili Sauce

Reviewed: Jul. 23, 2011
I prefer this to store bought chili sauce since it is an ingredient I don’t use often. I can reduce the sugar by substituting Splenda brown sugar for the brown sugar.
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8 users found this review helpful

Roasted Vegetable Orzo

Reviewed: Jul. 9, 2013
This recipe really lends itself to changes based on what you have on hand and individual preferences. I gave this 4 stars because I felt it needed more spices and the improved method of cooking the orzo thanks to reviewer SAHMCOOK (great idea). I have made it several ways. My favorite follows.... I sautéed 2 c orzo in butter for a few minutes until the orzo was slightly toasted, then added 3 c chicken broth, brought to a boil, then reduced to a simmer. No draining was needed and the flavor was great. I also added the juice of two large lemons to the orzo mixture because I didn't have white wine. This created a small amount of lemon flavored sauce. I added 1 c. of fresh basil when I added the roasted veggies to the mix because we really like fresh basil. For my veggies I roasted squash, zucchini, asparagus, onions and peppers (one bell, one jalepeno) because that's what I was harvesting from my garden. I left the mushrooms out only because I didn't have any. Again that is what is great about this recipe. Out of parmesan cheese, try feta or goat cheese. No garlic on hand, use balsamic vinegar as Michelle suggested in her review. Need to turn it into an entre, add a cup of two of chicken. Thanks Michelle for a tasty, fast, adaptable dish.
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6 users found this review helpful

Best Tuna Casserole

Reviewed: Feb. 24, 2013
This is a great dish when altered to suit your own taste. I'm giving it 4 stars since I made changes others suggested to keep it from being too dry. I added an additional 1/2 cup of cheese and 1cup of sour cream. I substituted red peppers for the mushrooms since it already had mushroom soup. The red bell pepper looked nice with the peas. I used a 12 oz. pkg of frozen peas because that's the size I had on hand. I increased the onion and sautéed it in olive oil with the peppers before adding it to the mixture. I also added garlic and dill because we like spicy food. Then I topped it with buttery cracker crumbs and cooked half of it for 20 minutes at 350. I froze the other half for dinner another.
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5 users found this review helpful

Greek Seasoning

Reviewed: Jan. 17, 2012
I make my own seasoning mixtures to cut out the sodium. I double the recipe and store the unused portion in a spice bottle. This one is great on chicken, fish or vegetables. I mix it exactly as described and sprinkle it on the chicken or fish. Then saute in olive oil and a squeeze of fresh lemon.
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5 users found this review helpful

New York Cheesecake III

Reviewed: Jan. 3, 2012
This gets rave reviews everywhere that I take it. I don't use all the crust because I like a thin crust. I add 1/2 T of flavoring (almond, lemon & orange all work) to the cheesecake and I cook it for 70 minutes after lowering the oven temperature. I follow the cooling directions exactly and it makes a beautifly, crack-free cake every time. I like to serve it with raspberry sauce and whipped cream.
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5 users found this review helpful

Amanda's Stuffed Peppers

Reviewed: Oct. 16, 2011
These were awesome. Based on the reviews, I decided to use Italian sausage instead of beef and reduced the bread crumbs to 1/3 c. I also used fresh basil, oregano and thyme instead Italian seasoning. The reason for the 4 star rating was the need to spice it up a bit. Baked as described in the directions. They were cooked through and not dry.
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5 users found this review helpful

Apple Pork Chop Casserole

Reviewed: Jan. 5, 2011
This dish turned out to be a quick and yummy weeknight dinner using sliced porkloin leftovers. Because of the reviews I increased the stuffing to 2 cups. We like "saucy" food, so I used the whole can of soup. Due to personal preferences, I used Pepperidge Farm bread stuffing, Craisins instead of raisins, and cream of chicken soup.
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5 users found this review helpful

Homesteader Cornbread

Reviewed: Aug. 28, 2011
I chose this recipe for the great reviews, lower sodium content and because it uses oil instead of butter. Due to health concerns, I omitted the salt and substituted light olive oil for the corn oil. I also reduced the sugar to 1/4 c sugar and 1/4 c splenda. It made 22 medium sized muffins which I baked for 20 minutes. They were golden brown and yummy. I decided on muffins because they freeze better.
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4 users found this review helpful

Spicy Squash Casserole

Reviewed: Jul. 15, 2012
I have made this recipe more than 10 times and it always gets rave reviews. You can use any ground meat. I have tried turkey, beef and Italian sausage (bulk not link) with great results. I gave it four stars because of the need to add additional spices. I always add garlic. Today I also added 1 T. of fresh basil. Sometimes I add fresh thyme. It depends on what looks good in the herb garden. I also use Serrano peppers instead of jalapeno because we like them better than Jalapeno. Because we like things extra spicy, I leave the seeds in. When making it for another family, I seeded the peppers. When entertaining vegetarians, I left the meat out and added a couple of extra squash. They all loved it. Spice this recipe to suit your family's taste and it's definitely a keeper.
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1 user found this review helpful

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